Preheat oven to 350°F.

Combine sugar, flour, cornstarch, seasoned salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4 cup container. Mix with a whisk to blend ingredients thoroughly. (This can be done in advance. Store in a tightly sealed container, in the refrigerator, until ready to use, up to a month. Bring up to room temperature before using. )

Place eggs in a medium bowl.

Add water. Mix well with a whisk to make an egg wash.

Dip a chicken piece in egg mixture.

Then dip into dry coating mix.

Repeat one more time. Place on a plate and continue with remaining pieces until all are coated.

Pour oil into a large, heavy skillet. Place over medium heat.

When oil is hot and shimmering, carefully place a few pieces of chicken, do not crowd, into oil, skin side down, and cook for 4 to 6 minutes or until browned.

Turn and brown underside of pieces for a few minutes.

Transfer browned pieces to an oiled 9 x 13 x 2-inch baking pan.

Fry remaining chicken pieces and place on baking pan.

Cover pan with aluminum foil, sealing it on only 3 sides of pan.

Bake in preheated oven for about 45 to 50 minutes, until chicken is done to an internal temperature of at least 165°F.

Remove foil.

Bake another 5 minutes to crisp the coating.

Serve hot.